Improvement in the stability and bioaccessibility of carotenoid and carotenoid esters from a papaya by-product using O/W emulsions
This article belongs to the Special Issue The Use of Waste Products from the Food Industry to Obtain High Value-Added Products.
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/332525 |
| Acceso en línea: | http://hdl.handle.net/10261/332525 |
| Access Level: | acceso abierto |
| Palabra clave: | Carica papaya L. By-products Carotenoids O/W emulsions Encapsulation Vegetable oils Stability Bioaccessibility Emulsion microstructure |
| Sumario: | This article belongs to the Special Issue The Use of Waste Products from the Food Industry to Obtain High Value-Added Products. |
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